Yield factor value: 1.0 (Buckwheat, flour, roasted, UNSPECIFIED)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.85 0.85 0.85 0.00 1

Original Retention Factor Values used to Produce Mean

Sensoy I., Rosen R.T., Ho C.-T., Karwe M.V. (2006) Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry 99:388-393

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.85 Buckwheat dark flour - Raw Buckwheat dark flour - Roasted 10 min at 200°C 921.36 783.19 mg/100 g fresh weight